Located at the eastern end of Saga Prefecture, on Kyushu Island, Kiyama Brewery was founded at the beginning of the Meiji era by an association of landowners who decided to try brewing sake.
Using mainly water from Mount Sefuri and local rice, the sake brewed by Kiyama Brewery is the most widely consumed in the region.
A SAKE Region.
Throughout the region, Saga is the only prefecture with a historical tradition of sake production, thanks in large part to its significant rice cultivation…
Quality Label.
Since 2004, there has even been a label guaranteeing 100% locally produced, high-quality sake…
A Century-Long Investment.
In the world of sake, the concept of terroir is usually less important than in wine…
An Incomparable Taste.
Saga sakes are generally mild, light, and delicious. Elegant and balanced...
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Sake Junmai Ginjo Greeting is characterized by its freshness and salinity.
The initial nose is delicate and aromatic, with notes of rice, apple, and pear. Upon opening, the sake reveals fruity tones, leaning more towards green melon, kiwi, and nashi pear. There is also a subtle hint of white pepper.
The palate is fresh with a slight roundness on the attack, followed by an interesting salinity. There are subtle yet present notes of banana and rice. A marine touch accompanies the mid-palate through to the finish, almost like a light seaweed, bringing a hint of umami. Iodized notes are found in the finish.
Alcohol Content: 15.4%
Serving Temperature: chilled (12°C), room temperature (18°C)
Rice pudding, apple, pear, green melon, kiwi, white pepper, banana, iodine.
Fresh oyster platter, fish vol-au-vent (puff pastry), butterfly fish (or another white fish) with rice and vanilla sauce, crème brûlée.
In a wine glass, chilled or at room temperature.
Unopened: one to two years in a cellar
Opened: one to two weeks in the refrigerator
Additional Information
| Weight | 1000 g |
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